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easy chicken fajitas recipe
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4.29 from 7 votes

Easy Chicken Fajitas

TENDER, JUICY MARINATED CHICKEN, SAVORY PEPPERS AND SIZZLING ONIONS MAKE ONE SIMPLE AND DELICIOUS CHICKEN FAJITA! EASY RECIPE AND FULL OF FRESH FLAVORS!
Course Main, Main Course
Cuisine Mexican
Keyword easy, fajita, flour tortillas, how to make
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Author Divas Can Cook

Ingredients

  • 3-4 large chicken breasts

Marinade

  • 2 cups warm water
  • 1/2 cup soy sauce
  • 1-2 teaspoons liquid smoke
  • 2 tablespoons distilled white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons sea salt
  • 1 tablespoon chipotle chile pepper powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 green bell pepper sliced into thin strips
  • 1/2 red bell pepper sliced into thin strips
  • 1/2 yellow bell pepper sliced into thin strips
  • 1/2 orange bell pepper sliced into thin strip
  • 1/2 small white onion sliced into thin strips
  • Garnish: Lime juice fresh cilantro
  • Topping: sour cream pico de gallo, guacamole
  • Flour tortillas

Instructions

  • Place chicken breasts into a gallon Ziploc bag. (you can cut the chicken against the grain into strips if you'd like or wait until it's cooked before slicing) Set aside.
  • Mix together all marinade ingredients until sugar is dissolved.
  • Pour marinade over chicken, reserving 1-2 tablespoons to cook the peppers in if desired
  • Refrigerate for 2-3 hours (no longer than that)
  • When ready to cook remove chicken from marinade, pat chicken dry and let come to room temperature.
  • Add a tablespoon of oil to a cast iron skillet and heat over medium heat.
  • When the pan is hot, add chicken in a single layer.
  • When one side is browned, flip the chicken and continue cooking until done and slightly charred.
  • Remove chicken from pan and cover with tented foil to keep warm.
  • Add a little more oil to the pan if needed and the reserved marinade if using.
  • Add in peppers and onions and toss to coat.
  • Cook just until peppers become tender with a slight bite.
  • Add in the cooked chicken and toss.
  • Remove from heat.
  • Garnish with a splash of lime and fresh cilantro
  • Serve sizzling hot with flour tortillas and topped with sour cream, fresh pico de gallo and sliced avocado.

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